Ingredients

  • 1/4 cup creamy peanut butter (or use tahini, which Sher used because she didn't have peanut butter)
  • 3 tablespoons fresh lime juice
  • 3 tablespoons asian fish sauce (I used less of this and a bit more peanut butter because I was making this for people I thought might not be fans of fish sauce)
  • 3 tablespoons water
  • 3 tablespoons sugar (Splenda, or Agave Nectar, I used Agave nectar)
  • 3 cloves garlic (finely minced, I used 1 tsp. garlic puree)
  • 1 tablespoon Sriracha (I only used 1 tsp. You could use another type of hot sauce.)
  • 2 pounds napa cabbage (thinly sliced, about 12 cups)
  • 3/4 pound red cabbage (thinly sliced, about 3 cups)
  • 3 carrots (medium, juliened, I used a mandoline, but next time I would grate the carrots)
  • 2 red pepper (thinly sliced)
  • 3 tablespoons chopped cilantro (I used about 1/2 cup chopped cilantro)
  • 15 mint leaves (I used about 1/4 cup chopped mint)
  • 1/2 cup roasted peanuts (Sher said unsalted, but I only had salted)
  • salt
  • freshly ground pepper
Read Directions

NutritionView more

150Calories
Sodium25%DV610mg
Fat11%DV7g
Protein12%DV6g
Carbs6%DV17g
Fiber16%DV4g

PER SERVING *

Calories150Calories from Fat60
% DAILY VALUE*
Total Fat7g11%
Saturated Fat1.5g8%
Trans Fat
Cholesterol0mg0%
Sodium610mg25%
Potassium540mg15%
Protein6g12%
Calories from Fat60
% DAILY VALUE*
Total Carbohydrate17g6%
Dietary Fiber4g16%
Sugars10g20%
Vitamin A
Vitamin C
Calcium
Iron

* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

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